Name______________________
Period______
Read pp. 308-317 in Guide to Good Food
Vocabulary Terms—Define each
Candling
Coagulation
Emulsion
Meringue
Omelet
Quiche
Salmonella
Soufflé
Chapter questions—answer the following questions
1.
What makes eggs a desirable and nutritional source of food?
2.
In what “My Pyramid” food group do eggs belong? What amount is equal to a serving? How many servings is a person allowed to eat per week?
3.
List the nutrients found in eggs. How many calories are in one egg?
4. Eggs are evaluated by two standards. Explain each standard thoroughly.
4.
Describe how, how long, and where fresh eggs ought to be stored.

5. Eggs are an important ingredient in food preparation. List the functions of eggs and give at least
one example for each function.
Example
a.
Function
b.
c.
d.
e.
5.
What factors affect beaten egg whites (foam)?
6.
As a kitchen unit separate an egg placing the yolk in a small bowl and the egg white into a medium size mixing bowl. Beat the egg white with an electric mixer. Time how long it takes for the egg white to reach the foam stage, soft peak stage, and the stiff peak stage. a.
foamy stage____________minute (s) b.
soft peak stage__________minutes c.
stiff peak stage__________minutes
7.
What are the principles of cooking eggs?
8.
List two different ways you prefer to eat eggs. Explain how each is prepared.
9.
Why should a person not eat raw or undercooked eggs?
10. What precautions should be taken to keep eggs from exploding in a microwave oven?